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Sunday, February 20, 2011

Lemon Thins

From the kitchen of One Perfect Bite...If you enjoy afternoon tea or coffee, I think you'll really like these lovely lemon cookies. They are ridiculously easy to make, though I have heard some complaints about the dough being difficult to work with. I have a "work around" that will put an end to that argument and allow you to enjoy these cookies anytime you have a yen for them. The original instructions for this recipe, which, by the way, comes from an old issue of Gourmet magazine, called for rolling the dough into a log and refrigerating it overnight prior to slicing cookies for baking. If you use a knife on the chilled dough, the slices end up looking like amoebae and you won't get the lovely slices you are looking for. Years after first working with this dough, I learned to avoid this problem by using buttonhole thread or dental floss to cut through the log. That, however, is not my work around. I generally don't bake cookies unless our grandsons are visiting. They like to help. I'll say no more because I'm sure you get the picture. In order for them to help, it was necessary to change the way these cookies were formed and I fell back on the old roll it and pat it of nursery rhyme fame. Everyone is given a teaspoon and, following an earnest discussion as to what constitutes a heaping teaspoon and how to form a ball, they roll and pat to their heart's content. It's not elegant, but it is efficient and it works beautifully if the dough is well-chilled. They really are delicious and if you are a lemon lover you'll really like these cookies. Here's the recipe.

Directions:1) In a bowl with an electric mixer cream together shortening, butter and the sugar. Add vanilla, lemon extract, lemon zest and the juice. Beat until mixture is smooth.2) In a separate bowl, sift together flour, baking powder, baking soda and salt and blend well. Add to butter mixture and beat on low speed until well blended. Form mixture into a ball, wrap in plastic wrap and chill for 2 to 24 hours.3) Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into balls and place about 2-inches apart on ungreased cookie sheets. Flatten balls slightly with palm of your hand. Bake cookies in batches until edges are just golden, about 10 minutes per batch. Transfer cookies to racks to cool. Dust with confectioners' sugar before serving. Yield: 5 dozen cookies.

Ha ha , i love how u worked around this one to get them formed and sooo muc fun too!Of course i love both , lemon as well as afternoon coffee , so these would be wonderful Mary!happy sunday with love!Baruch Hashem.

I adore these cookies. I'm not a baker or a cookie maker, but these would be delicious with a scoop or two of sorbet. I can imagine they are perfect to make with children. The dental floss idea also works when slicing a log of goat cheese. It's amazing what tools you can find in your home when you look around.

these look divine... I love a fine biscuit that I know will be light but have that heady scent of lemon that hits you in the back of the throat... lovely... thanks for the recipe, going into my 'must make' file x

Need I say more to these! Absolutely stunning. They look so perfect. How I wish I'm chewing one of these now. Yummm.... Bookmark this for later use. Thank you & have a great day. Guess, your grandkids were here! Are they? Have fun.Cheers, Kristy

Thanks for visiting my blog....loved your space, and loved to read your profile.I think we will enjoy sharing with each other. Loved the lemon thins....wld have baked it rightbaway but I have regular baking PDF not double acting....cld I use that instead. Hope to c u often

Paul and Kirby, butter or margarine can be substituted for the vegetable shortening. I've checked some online resources regarding substitutes for lemon extract. Some say there is no substitute for it. Others say use 1 teaspoon lemon zest for every 1/2 teaspoon lemon extract. I hope this helps. Blessings...Mary

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